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Rémi Jeanniard

Domaine Rémi Jeanniard - Morey-Saint-Denis 1er Cru Les Blanchards 2021

Domaine Rémi Jeanniard - Morey-Saint-Denis 1er Cru Les Blanchards 2021

Complex nose of crumpled leaves, blackcurrants, black pepper, tobacco, florals and jammy fruits. Fleshy texture, tangy, sweet grain tannins. Red fruits, especially pomegranate and cranberries dominate, with a touch of wildness.

$105.00 SGD
$105.00 SGD
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Location: Morey-Saint-Denis, Les Blanchards (planted in 1983)
Area: 15.57 ares
Exposure: East
Altitude: 265 metres
Soil: Clayey to clayey-loamy soil, moderately calcareous, thin from weathering
Yield: 48hl/hectare
Grape variety: 100% Pinot Noir
Alcohol: 13.75%


Viticulture:
Mechanical weed control, no insecticide used since 2004.
Work in the vineyards and cellar are scheduled according to the lunar calendar.
Partial leaf stripping and green harvesting practised to avoid botyritis.
Manual Harvest on 25 September 2021.

Winemaking:
Grapes sorted at the vineyard for the preservation of their quality.
Destemming: 30% whole bunch
Vatting: 3 weeks of fermentation in stainless steel vats.
Cold pre-fermentation maceration. Dry ice is used for cooling and for better extraction. No yeast starter.
Ageing in oak barrels on lees for 1 year. 50% new cask with very fine grain (medium toasting)
Light filtration before bottling.

The Producer

Rémi Jeanniard started his own domaine in 2003, after about 20 years of working at his father’s domaine, and upon the retirement of his father. The family winery was divided between Rémi and his brother. Rémi's inaugural vintage was premiered in 2004.

The estate of Domaine Rémi Jeanniard currently encompasses communes in the heart of Côte de Nuits - Morey-Saint-Denis, Gevrey-Chambertin, and Chambolle-Musigny. The vines in the domaine, being at least 50 years old, are of older than average age amongst those in the region. As such, Rémi tends to them with meticulous care, and abstains from chemical fertilisers.

Rémi practices green harvesting and handpicks his harvest selectively in order to increase the quality of the must in his grapes. The grapes are carefully sorted and destalked, and fermented with only natural yeast. To produce wines true to the terroir, bottling is done without fining.